Sour Cream Almond Pound Cake by Granny Gina

I found this recipe in a newspaper many years ago and I love the flavor of almond in anything.

• Ready In: 1 hr 45 mins
• Serves: 12-16
• Yields: 1 pound cake

Ingredients

• 3  cups sugar
• 1  cup butter, softened
• 6  eggs
• 3  cups all-purpose flour, sifted
• 1  cup sour cream
• 1⁄4 teaspoon baking soda
• 1  teaspoon vanilla extract
• 1  teaspoon  almond extract
• 1  teaspoon  lemon extract
• 2  teaspoons  butter flavoring

Directions

1. Preheat oven to 350 degrees.
2. Cream sugar and butter until very creamy. Add eggs one at a time, beating well after each addition.
3. Sift flour three times, set aside.
4. Add soda to sour cream; stir well. Add flour and sour cream mixture alternately to the cream mixture.
5. Blend well and add all the extracts and butter flavoring.
6. Pour into a well greased, lightly floured stem cake pan or spray with Baker's Joy.
7. Bake at 350 degrees about 1 1/2 hours, or until a toothpick inserted into center comes out clean.
8. Very good served with fruit or ice cream.